I have always cooked with seed oils and have been seeing contradictory information about whether they’re good or bad. Food science is something I don’t quite understand so please, explain it like I’m five.
edit: thank you for everyone’s responses. I will continue life as normal and cook with my seed oils
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It’s known in cooking that you don’t want your oil to smoke. This is burning the oil, and it crates harmful compounds.
>The toxic aldehydes are a result of degradation of the fatty acids in oil, and although some are volatile, others remain after frying. That is why they can be found in cooked food.
Seed oils begin this process typically at lower temperatures, and produce more garbage while doing so, when compared to say coconut or olive oils.
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